Crème Patisserie

Layered-cake filling cream and cake icing

10 min / 1 small size cake filling and icing

creme patisserie is the classical cream used to fillor ice cakes; llighter than the butter cream

created: Sunday, May 25, 2008 (PST)

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Ingredients

Group 1
- 1/2 cup milk
- 1/2 cup sugar
- 1/4 cup flour
- 1/4 cup cornflour
- 2 eggs
- ¼ teaspoon vanilla powder

Group 2
- 1 ½ cups milk
- 1 tbspoon butter

Directions

- using mixer, beat all group 1 ingredients
- place group 2 ingredients in a cooking pot and heat up over medium
- pour egg mixture in pot and start stirring vigorously immediately using a flat edge wooden spoon (make sure you do not allow cream to get stuck on bottom)
- it is ready when it starts breaking out bubbles (boiling point)
- remove from heat